Chocolate Chunk Muffins

I know not everyone feels the same way, but I believe that most days are better with chocolate, and some days require chocolate. I've had a lot of the latter at work these last few weeks, so you've undoubtedly noticed chocolate popping up more frequently here. My coworkers have been fine with the extra chocolate, which is good since I goofed on a part of this week's Tuesdays with Dorie recipe and could only fix it by tossing (no way) or doubling it.

People always ask me what the difference between a chocolate cupcake and a chocolate muffin. I usually start by saying that a chocolate cupcake you choose to have for breakfast is a muffin, but then I explain the different mixing methods (cupcakes are cakes, so they usually are beaten more where as muffins are mixed sparingly, the lighter crumb, number of eggs, etc.) and before long their eyes roll back into their heads and they resolve never to ask me about baking again.

These muffins were so good that none of my coworkers minded me babbling about them, as long as they had one in their hand. I may have baked them a minute too long, and I wished I added more chocolate chunks. I'm my own worst critic, and I was the only one with the above complaints. Even so, you may want to consider the following:

• When making muffins, I always add the chocolate chunks before I finish mixing in the dry ingredients. It helps me avoid over mixing.
• I included espresso powder to boost the chocolate flavor. I usually add it to the buttermilk, so lumps are less of a problem.
• These cupcakes don't rise much, so I overfilled my muffin liners. A lot.
• If looks matter to you, you'll want to smooth the tops of the muffins before baking.

Bridget of The Way the Cookies Crumbles was our host this week. I would have posted these Tuesday but I wanted to add the weights to the recipe. I plan on making these A LOT so I weighed everything, even the buttermilk. Fewer dirty dishes that way.

Chocolate Chunk Muffins - adapted from Baking From My Home to Yours
Printer-friendly recipe
6 tablespoons unsalted butter
6 ounces bittersweet chocolate, coarsely chopped
2 cups/280 grams all-purpose flour
2/3 cup/133 grams sugar
1/3 cup/32 grams unsweetened cocoa powder, sifted
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups/320 grams buttermilk

3/4 teaspoon espresso powder
1 large egg
2 teaspoon pure vanilla extract

Center a rack in the oven and preheat the oven to 375 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Place the muffin pan on a baking sheet.

Melt the butter and 2 ounces of the chopped chocolate together in a bowl over a saucepan of simmering water (I used the microwave). Remove from the heat and set aside.

In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the buttermilk, espresso powder, egg and vanilla extract together until well combined. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Stir in the remaining chopped chocolate. Divide the batter evenly among the muffin molds.

Bake for 18-20 minutes, or until a tester inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool 5 minutes before carefully removing the muffins from the tin.